CN112930120A - Granular seasoning composition comprising plated lactate salt particles - Google Patents

Granular seasoning composition comprising plated lactate salt particles Download PDF

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CN112930120A
CN112930120A CN201980069432.9A CN201980069432A CN112930120A CN 112930120 A CN112930120 A CN 112930120A CN 201980069432 A CN201980069432 A CN 201980069432A CN 112930120 A CN112930120 A CN 112930120A
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lactate
acid
powder
calcium lactate
edible
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CN112930120B (en
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H·库苏马瓦达尼
C·B·马莫莱霍
P·普里塔瓦达尼
A·J·M·范兰克维尔德
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Purac Biochem BV
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/88—Taste or flavour enhancing agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
    • A23L27/13—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils from citrus fruits
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/202—Aliphatic compounds
    • A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
    • A23L27/2026—Hydroxy compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/202—Aliphatic compounds
    • A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
    • A23L27/2028—Carboxy compounds

Abstract

The present invention provides a particulate seasoning composition comprising at least 60 wt.% plated lactate salt particles comprising (i) lactate salt particles comprising calcium lactate and optionally an edible acid; and (ii) liquid flavoring absorbed onto the lactate salt particles; the plated lactate salt particles comprise: ● 25-99.5 wt.% calcium lactate; ● 0-70 wt.% of an edible acid; and ● 0.5.5-40 wt.% liquid flavoring; and wherein the combination of calcium lactate, edible acid and liquid flavoring comprises at least 90 wt.%, preferably at least 95 wt.% of the plated lactate salt particles. The flavor-plated lactate powder is easy to produce, exhibits excellent physical stability and can impart a strong flavor sensation to foods and beverages.

Description

Granular seasoning composition comprising plated lactate salt particles
Technical Field
The present invention relates to a particulate flavour composition comprising plated lactate particles (plated lactate particles) comprising (i) lactate particles comprising calcium lactate and optionally a comestible acid; and (ii) liquid flavor absorbed onto the lactate salt particles.
The plated lactate powder of the present invention is easy to produce, exhibits excellent physical stability and is capable of imparting a strong taste to foods and beverages.
Technical Field
Most flavorings used in foods and beverages are not single flavoring substances. Flavorings are typically produced by mixing a plurality of flavoring materials in appropriate concentrations of each component to produce the desired flavoring characteristics and profile.
The flavoring is usually produced in a very concentrated form and needs to be diluted with a solvent or carrier material so that it can be metered accurately and conveniently for handling. There are various dilution methods for concentrated seasonings. The most common method is to dilute the liquid concentrated seasoning with a suitable solvent, or to dissolve the solid concentrated seasoning in a solvent. The main advantage of liquid condiments is that they can be easily mixed together and, if they are miscible with each other, will achieve a uniform distribution of each individual component in the finished condiment.
In many flavor applications, the flavor needs to be applied in powder form. Spray drying, spray freezing and powder adsorption are solutions to this need. The adsorption of liquid seasoning onto powder to produce granular seasoning is an old practice known as "plating". This solid powder is referred to as the "carrier". Sodium chloride, dextrose, sugar, maltodextrin and starch are commonly used as carriers. This process is a purely physical effect of surface tension and surface adsorption between solids and liquids.
US 4,511,584 describes a particulate food acidulant consisting essentially of lactic acid plated on a particulate calcium lactate carrier, wherein the weight ratio of lactic acid (in anhydrous form) to carrier is from about 1: 1 to about 3: 2, and a water-insoluble, hard, edible lipid coating substantially encapsulating the carrier and acid in an amount effective to prevent substantial release of acid from the acidulant prior to melting of the lipid coating.
US 4,537,784 describes a process for preparing a particulate food acidulant comprising a calcium lactate carrier, lactic acid and a lipid coating, which process comprises the steps of:
plating the lactic acid onto the particulate calcium lactate carrier by spraying the lactic acid from a solution of lactic acid having a concentration of more than 80%, while the carrier is in the form of a fluidized bed;
then encapsulating the carrier and acid by spray coating the carrier and acid with a molten edible lipid in an amount effective to prevent substantial release of acid from the acidulant prior to melting of the lipid coating, while the carrier and acid are in the form of a fluidised bed.
WO 2014/206956 describes a perfume composition comprising a mixture of:
a) a first powder comprising a liquid fragrance having a logP of at most about 3.5 supported on a first solid matrix material; and
b) a second powder comprising a solvent supported on a second solid matrix material, wherein the second solid matrix material is different from the first solid matrix material, and wherein the perfume composition comprises a free-flowing powder.
The first solid matrix material may be selected from the group consisting of: dextrin, starch, hydrophobically modified starch, plant powder, sugar, salt, calcium carbonate, calcium phosphate, water-soluble sweetener, flavor modifier or taste enhancer. The second solid matrix material may be selected from the group consisting of: microcrystalline cellulose, silicon dioxide, clay powder or a solid food ingredient having a water solubility of less than 100 mg/L.
Domian et al (mobility and safety of Food products with plated oil introduction, Journal of Food Process Engineering (2013); 36626. sup. -. 633) describe plating of different carrier materials with a mixture of rapeseed oil and red pepper oil resins. The carrier materials used were semi-hydrolyzed maltodextrin, cooking salt, glucose, pregelatinized corn starch and hydrophobic silica.
US 2004/115315 describes encapsulated crystalline lactic acid particles.
WO 2008/071757 describes a particulate composition comprising calcium lactate and calcium citrate microparticles having an average diameter of 0.1 μm to 20 μm, wherein the weight ratio of calcium lactate to calcium citrate is 80: 20 to 30: 70, and wherein the calcium lactate is a non-polymeric coagulant for the calcium citrate microparticles.
Calcium lactate is approved in the united states for use as a solidifying agent, flavor enhancer, flavoring agent or adjuvant, leavening agent, nutritional supplement, and stabilizer and thickener in food products, with no limitations other than GMP (21CFR § 184.1207).
Disclosure of Invention
The present inventors have developed a particulate seasoning composition comprising lactate salt particles plated with liquid seasoning. The inventors have unexpectedly found that lactate powder is capable of absorbing significant amounts of liquid seasoning.
Accordingly, the present invention provides a particulate seasoning composition comprising at least 60 wt.% plated lactate salt particles comprising (i) lactate salt particles comprising calcium lactate and optionally an edible acid; and (ii) liquid flavoring absorbed onto the lactate salt particles; the plated lactate salt particles comprise:
25-99.5 wt.% calcium lactate;
0-70 wt.% of an edible acid; and
0.5-40 wt.% liquid flavoring; and is
Wherein the combination of calcium lactate, edible acid and liquid flavoring comprises at least 90 wt.%, preferably at least 95 wt.% of the plated lactate salt particles.
The flavor-plated lactate powder of the present invention is easy to produce, exhibits excellent physical stability and is capable of imparting strong flavor to foods and beverages. While the inventors do not wish to be bound by theory, it is believed that the lactate carrier enhances the flavoring effect of the liquid flavoring adsorbed onto the lactate particles.
The present invention also provides a method of preparing plated lactate particles comprising:
providing a lactate powder having a volume weighted mean diameter in the range of 10-1000 μm, said lactate powder comprising at least 25-100 wt.% calcium lactate and 0-75 wt.% edible acid, the combination of calcium lactate and edible acid constituting at least 90 wt.% of the lactate powder;
providing a liquid seasoning; and
combining the lactate powder with the liquid seasoning.
Detailed Description
A first aspect of the present invention relates to a particulate seasoning composition comprising at least 60 wt.% plated lactate salt particles comprising (i) lactate salt particles comprising calcium lactate and optionally an edible acid; and (ii) liquid flavoring absorbed onto the lactate salt particles; the plated lactate salt particles comprise:
25-99.5 wt.% calcium lactate;
0-70 wt.% of an edible acid; and
0.5-40 wt.% liquid flavoring; and is
Wherein the combination of calcium lactate, edible acid and liquid flavoring comprises at least 90 wt.%, preferably at least 95 wt.% of the plated lactate salt particles.
The term "lactate salt" as used herein encompasses both anhydrous and hydrated forms of the salt, such as calcium lactate pentahydrate, unless otherwise specified.
As used herein, the term "acid" refers to an acid that is fully protonated, or where the acid contains two or more acid residues, to an acid that is fully or partially protonated.
As used herein, the term "liquid flavoring" refers to a flavoring that is liquid at 20 ℃ and atmospheric pressure.
The particle size (diameter) distribution of the particulate flavour composition, the plated lactate salt particles and the lactate salt powder used to prepare the plated lactate salt particles may suitably be determined by laser diffraction (e.g. Malvern Mastersizer 3000).
The water content of the granular seasoning composition typically does not exceed 35 wt.%. More preferably, the water content of the particulate seasoning composition is no greater than 32 wt.%, most preferably, no greater than 30 wt.%. Here, the water content includes water contained in the hydrated salt.
The volume weighted mean diameter of the plated lactate salt particles in the particulate seasoning composition is preferably in the range of 10-1000 μm, more preferably in the range of 50-800 μm, and most preferably in the range of 200-750 μm.
The combination of calcium lactate and edible acid typically constitutes at least 90 wt.%, more preferably at least 95 wt.% of the lactate salt particles.
The plated lactate salt particles preferably contain 1.5-30 wt.%, more preferably 3-25 wt.%, most preferably 4-15 wt.% liquid seasoning.
The liquid seasoning absorbed onto the lactate salt particles typically contains a significant amount of solvent. Thus, in a preferred embodiment, the plated lactate salt particles contain 1-24.5 wt.%, more preferably 2-20 wt.% of a liquid solvent selected from the group consisting of: water, ethanol, propylene glycol, glycerol, triglyceride oils (including triacetin), diglyceride oils, monoglyceride oils, terpenes, and combinations thereof.
In a preferred embodiment, the liquid flavoring contains a lipophilic solvent. Even more preferably, the plated lactate salt particles contain 1-24.5 wt.%, more preferably 2-20 wt.% of a liquid solvent selected from the group consisting of: triglyceride oils, diglyceride oils, monoglyceride oils, terpenes, and combinations thereof.
In an advantageous embodiment of the invention, the lactate salt particles of the particulate seasoning composition comprise a combination of calcium lactate and an edible acid. Preferably, the lactate salt particles contain 30-90 wt.% calcium lactate; and 10-70 wt.% of an edible acid. Even more preferably, the lactate salt granulate contains 35-75 wt.% calcium lactate; and 25-65 wt.% of an edible acid.
In embodiments wherein the lactate salt particles comprise a combination of calcium lactate and an edible acid, preferably at least 50 wt.% of the calcium lactate is calcium lactate anhydrous, more preferably at least 70 wt.% of the calcium lactate is calcium lactate anhydrous and most preferably at least 80 wt.% of the calcium lactate is calcium lactate anhydrous.
The water content of the lactate salt particles comprising a combination of calcium lactate and an edible acid is preferably in the range of 0-15 wt.%, more preferably in the range of 0-10 wt.%, and most preferably in the range of 0-7 wt.%. Here, the water content includes water contained in the hydrated salt.
The edible acid in the lactate salt particles preferably covers the surface of the lactate salt particles. Lactate salt powders containing particles in the form of calcium lactate covered by a layer of lactic acid are commercially available.
Figure BDA0003030627320000041
Powder 55 and
Figure BDA0003030627320000042
powder 60 is an example of such a commercially available lactate Powder.
The edible acid which may be contained in the lactate salt particles is preferably selected from: lactic acid, acetic acid, propionic acid, malic acid, citric acid, tartaric acid, fumaric acid, adipic acid, gluconic acid, and combinations thereof. More preferably, the edible acid is selected from: lactic acid, tartaric acid, malic acid, citric acid, and combinations thereof. Most preferably, the edible acid is lactic acid.
In another advantageous embodiment of the invention, the lactate salt particles consist essentially of calcium lactate, i.e. the particles contain more than 90 wt.% calcium lactate, preferably more than 95 wt.% calcium lactate.
According to a preferred embodiment, the majority of the calcium lactate contained in the lactate salt particles, which consist essentially of calcium lactate, is calcium lactate pentahydrate. More preferably, at least 80 wt.% of the calcium lactate, most preferably at least 90 wt.% of the calcium lactate in the lactate salt granules is calcium lactate pentahydrate.
Figure BDA0003030627320000043
PP is an example of such calcium lactate powder, which is commercially available.
The water content of the lactate salt particles, which essentially consist of calcium lactate, is preferably in the range of 8-35 wt.%, more preferably in the range of 10-32 wt.%, and most preferably in the range of 12-30 wt.%. Here, the water content includes water contained in a hydrated salt such as calcium lactate pentahydrate.
Another aspect of the invention relates to a method of introducing a flavoring agent into an edible composition, the method comprising combining 100 parts by weight of one or more edible ingredients with 0.1-10 parts by weight of a particulate flavoring composition as described herein before. More preferably, the method comprises combining 100 parts by weight of one or more comestible ingredients with 0.2-3 parts by weight of the particulate flavor composition.
Examples of edible compositions that can be flavored by the methods of the invention include foods and beverages. According to a particularly preferred embodiment, the edible composition is a confectionery product, more preferably a confectionery.
Yet another aspect of the invention relates to a method of preparing plated lactate particles comprising:
providing a lactate powder having a volume weighted mean diameter in the range of 10-1000 μm, said lactate powder comprising at least 25-100 wt.% calcium lactate and 0-75 wt.% edible acid, the combination of calcium lactate and edible acid constituting at least 90 wt.% of the lactate powder;
providing a liquid seasoning; and
combining the lactate powder with the liquid seasoning.
Preferably, the method produces plated lactate particles as defined above.
In a preferred embodiment, the combination of calcium lactate and edible acid constitutes at least 90 wt.%, more preferably at least 95 wt.% of the lactate powder.
The lactate powder used in the process of the invention preferably has a volume weighted mean diameter in the range from 8 to 800. mu.m, more preferably in the range from 30 to 700. mu.m, most preferably in the range from 150 to 650. mu.m.
The liquid seasoning used in the process of the present invention preferably contains one or more seasoning substances and optionally a liquid solvent. The liquid seasoning is preferably combined with the lactate powder by mixing the liquid seasoning with the lactate powder. Preferably, mixing the liquid flavor with the lactate powder comprises spraying the liquid flavor onto the lactate powder while agitating the particles of lactate powder.
Liquid condiments typically comprise one or more flavouring ingredients selected from: essential oils, oleoresins, flavoring substances, and complex flavoring compositions. The flavouring ingredient may be chemically synthesized, biotechnologically synthesized or of natural origin. Natural flavouring ingredients can be prepared, for example, by extraction from plant materials such as vegetables, fruits, herbs and spices. Typically, these flavoring ingredients constitute at least 3 wt.% of the liquid flavoring, more preferably at least 5 wt.%, and most preferably at least 10 wt.%.
According to a particularly preferred embodiment of the method, 0.6-40 parts by weight of liquid seasoning is mixed with 100 parts by weight of lactate powder. Even more preferably, 1.5-30 parts by weight of liquid seasoning is mixed with 100 parts by weight of lactate powder. Most preferably, 3-25 parts by weight of liquid seasoning is mixed with 100 parts by weight of lactate powder.
According to another preferred embodiment, the liquid seasoning contains at least 40 wt.% of a liquid solvent selected from the group consisting of: water, ethanol, propylene glycol, glycerol, triglyceride oils (including triacetin), diglyceride oils, monoglyceride oils, terpenes, and combinations thereof. Even more preferably, the liquid seasoning contains at least 40 wt.% of a liquid solvent selected from the group consisting of: triglyceride oils, diglyceride oils, monoglyceride oils, terpenes, and combinations thereof.
In an advantageous embodiment of the process, the lactate salt powder used in the process according to the invention comprises a combination of calcium lactate and an edible acid. More preferably, the lactate salt powder contains 30-92 wt.% calcium lactate and 8-70 wt.% edible acid. Even more preferably, the lactate powder contains 35-90 wt.% calcium lactate; and 10-65 wt.% of an edible acid. Most preferably, the lactate salt particles contain 40-85 wt.% calcium lactate; and 15-60 wt.% of an edible acid.
In embodiments wherein the lactate powder comprises a combination of calcium lactate and an edible acid, the calcium lactate in the lactate powder is preferably at least 50 wt.%, more preferably at least 70 wt.% and most preferably at least 80 wt.% calcium lactate anhydrous.
The water content of the lactate powder comprising a combination of calcium lactate and an edible acid is preferably in the range of 0-15 wt.%, more preferably in the range of 0-10 wt.%, and most preferably in the range of 0-7 wt.%. Here, the water content includes water contained in the hydrated salt.
In case the lactate salt powder comprises a combination of calcium lactate and edible acid, the edible acid preferably covers the surface of the lactate salt particles.
The edible acid which may be contained in the lactate salt powder is preferably selected from: lactic acid, acetic acid, propionic acid, malic acid, citric acid, tartaric acid, fumaric acid, adipic acid, gluconic acid, and combinations thereof. More preferably, the edible acid is selected from: lactic acid, tartaric acid, malic acid, citric acid, and combinations thereof. Most preferably, the edible acid is lactic acid.
In another embodiment, the lactate powder consists essentially of calcium lactate, i.e. the lactate powder contains more than 90 wt.% calcium lactate, more preferably more than 95 wt.% calcium lactate.
According to a preferred embodiment, the lactate powder consisting essentially of calcium lactate comprises a major part of the calcium lactate in the form of calcium lactate pentahydrate. More preferably, the calcium lactate in the lactate salt granules is at least 80 wt.% calcium lactate pentahydrate, most preferably at least 90 wt.% calcium lactate pentahydrate.
The water content of the lactate powder, which essentially consists of calcium lactate, is preferably in the range of 8-35 wt.%, more preferably in the range of 10-32 wt.%, most preferably in the range of 12-30 wt.%. Here, the water content includes water contained in the hydrated salt.
The invention is further illustrated by the following non-limiting examples.
Examples
Example 1
Granular seasoning compositions 1.1, 1.2 and 1.3 according to the present invention were prepared according to the formulations shown in table 1.
TABLE 1
Figure BDA0003030627320000071
1Calcium lactate pentahydrate (13.4-14.5 wt.% calcium, 22-27 wt.% water)
2Lactate powder (40.0-45.0 wt.% calcium lactate; 53.0-57.0 wt.% lactic acid and up to 2 wt.% water). The lactic acid covers the surface of the powder particles.
The main component of orange essential oil is limonene (a liquid terpene). The main ingredient of strawberry flavour was propylene glycol (91 wt.%).
Spraying the liquid seasoning to the plastic through a 50mL sprayer (atomizer)
Figure BDA0003030627320000074
The plated lactate salt powder was prepared on a powder carrier in a jar. During spraying, the mixture is blended with a spatula (spatula) and/or shaken until the target load is achieved.
All plated lactate powder was free flowing. There was no significant change in the morphology of the lactate powder by plating. Table 2 shows the volume average diameter (D ([4,3]) of the powder before and after plating, indicating that some agglomeration occurred during plating.
TABLE 2
Figure BDA0003030627320000072
The plated lactate powder was stored in plastic closed cups at 40 ℃ and 75% RH for 10 weeks, during which time the flowability of the powder was monitored. After 10 weeks at 40 ℃ and 75% RH all powders showed a slight caking which could be easily removed by tapping.
Comparative example A
Granular seasoning compositions not according to the present invention were prepared according to the formulations shown in table 3.
TABLE 3
Figure BDA0003030627320000073
Figure BDA0003030627320000081
A plated powder was prepared in the same manner as in example 1.
The plated powder containing the salt as a carrier appeared very wet at 3% load, after which the addition of liquid seasoning was stopped. The coated powder refined with maltodextrin was moist and turned into lumps after 3 days of storage at room temperature.

Claims (15)

1. A particulate seasoning composition comprising at least 60 wt.% plated lactate salt particles comprising (i) lactate salt particles comprising calcium lactate and optionally edible acid; and (ii) liquid seasoning absorbed onto the lactate salt particles; the plated lactate particles contain:
25-99.5 wt.% calcium lactate;
0-60 wt.% of an edible acid; and
0.5-40 wt.% liquid flavoring; and is
Wherein the combination of calcium lactate, edible acid and liquid flavoring comprises at least 90 wt.%, preferably at least 95 wt.% of the plated lactate salt particles.
2. A particulate seasoning composition according to claim 1 wherein the plated lactate salt particles have a volume weighted mean diameter in the range of from 10 to 1000 μm, preferably in the range of from 50 to 800 μm.
3. A particulate seasoning composition according to claim 1 or 2 wherein the plated lactate salt particles contain 1 to 24.5 wt.% of a liquid solvent selected from the group consisting of: water, ethanol, propylene glycol, glycerol, triglyceride oils, diglyceride oils, monoglyceride oils, terpenes, and combinations thereof.
4. A particulate seasoning composition according to any preceding claim wherein the lactate salt particles comprise:
35-90 wt.% calcium lactate; and
10-65 wt.% of an edible acid.
5. The particulate flavor composition of claim 4 wherein said edible acid covers the surface of said lactate salt particles.
6. A particulate flavour composition according to claim 4 or 5, wherein the edible acid is selected from: lactic acid, acetic acid, propionic acid, malic acid, citric acid, tartaric acid, fumaric acid, adipic acid, gluconic acid, and combinations thereof.
7. Particulate flavour composition according to any one of claims 4-6, wherein at least 50 wt.% of the calcium lactate is anhydrous calcium lactate.
8. Particulate seasoning composition according to any of claims 1 to 3, wherein at least 80 wt.% of the calcium lactate in the lactate salt particles is calcium lactate pentahydrate.
9. A method of introducing a flavouring agent into an edible composition, the method comprising combining 100 parts by weight of one or more edible ingredients with 0.1-10 parts by weight of a particulate flavouring composition according to any one of claims 1-10.
10. A method of preparing plated lactate particles comprising:
providing a lactate powder having a volume weighted mean diameter in the range of 10-1000 μm, the lactate powder comprising at least 25-100 wt.% calcium lactate and 0-75 wt.% edible acid, the combination of calcium lactate and edible acid constituting at least 90 wt.% of the lactate powder;
providing a liquid seasoning; and
combining the lactate powder with the liquid seasoning.
11. The method according to claim 10, wherein said lactate powder comprises:
30-92 wt.% calcium lactate; and
10-72 wt.% of an edible acid.
12. The method according to claim 11, wherein said edible acid covers the surface of said lactate salt powder.
13. A method according to claim 11 or 12, wherein the edible acid is selected from the group consisting of: lactic acid, acetic acid, propionic acid, malic acid, citric acid, tartaric acid, fumaric acid, adipic acid, gluconic acid, and combinations thereof.
14. Process according to any one of claims 11-13, wherein at least 50 wt.% of the calcium lactate in the lactate salt powder is anhydrous calcium lactate.
15. Process according to claim 10, wherein at least 80 wt.% of the calcium lactate in the lactate salt powder is calcium lactate pentahydrate.
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